Chicken, Coconut and Lentil Soup

Author: Oven Love

Prep time: 20 mins

Cook time: 45 mins

Total time: 1 hour 5 mins

Ingredients

2 tablespoons coconut oil
1 onion, finely chopped
1 red bell pepper cut into 1/2 inch dice
1 fresh jalapeno or serrano chili, finely chopped, including seeds (I used just 1/2 to keep the spice down)
1 tablespoon fresh peeled and minced/grated ginger
2 garlic cloves, finely chopped/grated
1 tablespoon curry powder
1/2 teaspoon cinnamon
2 teaspoons salt
1/3 cup tomato paste
7 cups chicken stock
1 can unsweetened coconut milk
1 15-ounce can of chickpeas (or about 2 cups pre-soaked)
2 cups lentils (preferably red; I used green, which is what I had on hand)
2 cups shredded cooked chicken
1 tablespoon freshly squeezed lime juice
fresh cilantro and lime wedges for serving

Instructions

Heat the coconut oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
Add the chicken stock, coconut milk, chicken, lentils and chickpeas and cook uncovered for 20 to 30 minutes, depending on how soft you like your lentils.
At the end of cooking, add the lime juice to taste and adjust with more salt if desired. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.

Recipe by Oven Love at https://www.ovenloveblog.com/chicken-coconut-and-lentil-soup/